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The BEST Foolproof Homemade Caramel Apples: Chewy and Sticking Guarantee

Close-up of a glossy caramel apple dripping with rich caramel sauce, served on a white plate.
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Follow this simple, step-by-step guide to make classic homemade caramel apples. This recipe focuses on achieving a thick, chewy caramel that adheres perfectly to crisp apples, making them ideal for fall events or gifting.

Ingredients

Scale
  • 6 large, firm, crisp apples (like Granny Smith or Honeycrisp)
  • 12 wooden or parchment-lined lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 cup light corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • Optional: 1 cup chopped nuts or chocolate chips for topping

Instructions

  1. Wash and thoroughly dry the apples. Remove the stems and insert the sticks firmly into the core of each apple. Set them aside on parchment paper.
  2. In a heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and sweetened condensed milk.
  3. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Bring the mixture to a boil without stirring until it reaches exactly 245 degrees Fahrenheit (Firm Ball stage). This usually takes 15 to 20 minutes. Stir only occasionally to prevent scorching.
  6. Remove the pan from the heat immediately when it reaches 245°F. Stir in the vanilla extract and salt. Let the caramel cool for about 5 to 10 minutes until it thickens slightly. This cooling step helps the caramel stick better.
  7. Tilt the pan and dip each apple into the caramel, rotating to coat evenly. Lift the apple out and let excess caramel drip back into the pan.
  8. If using toppings, immediately roll the coated apple in chopped nuts or gently sprinkle with chocolate chips.
  9. Place the finished caramel apples back onto the parchment-lined baking sheet.
  10. Allow the apples to cool and set completely at room temperature for at least 2 hours before serving or wrapping.

Notes

  • For the best adhesion, wipe the apples with a little white vinegar or boiling water just before dipping to remove any wax residue.
  • If your caramel becomes too thick while dipping, gently reheat it over very low heat, stirring until it reaches the correct dipping consistency again.
  • These apples are excellent when paired with a good meal planning strategy to balance out the indulgence.
  • For a gourmet finish, drizzle with melted dark chocolate after the caramel has set.

Nutrition

Find it online: https://www.purecookingjoy.com/caramel-apple-best-foolproof-chewy-stick/

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